Hearty & Healthy One-Pot Vegetable Turkey Chili: Your Ultimate Comfort Food Recipe

There are some meals that just speak to the soul, offering warmth, comfort, and deep satisfaction. For me, that meal is chili. I’ve been perfecting this Vegetable Turkey Chili recipe for decades, and it has become a staple in my kitchen. It’s truly the perfect bowl of hearty goodness, with just the right amount of spice, ideal for curling up with on a cool autumn evening or a drizzly winter day. And the best part? It’s even better the next day as leftovers!

Why You Will Love This Easy Ground Turkey Chili Recipe

This Vegetable Turkey Chili isn’t just a meal; it’s a tradition. It brings families together and fills homes with an inviting aroma. But beyond sentiment, there are concrete reasons why this recipe stands out as a true crowd-pleaser and a personal favorite.

• Effortless One-Pot Preparation: Say goodbye to mountains of dirty dishes! This entire dish comes together beautifully in a single pot, making cleanup a breeze. It’s incredibly easy to prepare and can be whipped up relatively quickly for a weeknight dinner, or left to simmer gently all day for deeper flavor development – perfect for busy weekends. When it’s ready, simply ladle it out and enjoy!
• Packed with Nutrition: If you’re looking for a meal that’s both satisfying and good for you, this ground turkey chili is an excellent choice. It’s exceptionally high in lean protein from the turkey, providing sustained energy, and rich in fiber from the beans and vegetables, which aids digestion. Plus, it’s loaded with essential vitamins and minerals. This recipe is also naturally gluten-free and dairy-free, making it suitable for various dietary needs without compromising on taste.
• Feeds a Hungry Crowd (and Provides Amazing Leftovers): Whether you’re hosting a game day party, a casual family gathering, or preparing for meal prep, this recipe is your best friend. It yields a generous quantity, ensuring there’s enough to feed a large family or a group of friends. And for those who appreciate the magic of leftovers, you’ll be delighted. This chili only gets better with time, making it perfect for lunches throughout the week or quick dinners when you’re short on time.
• The Ultimate Comfort Food Experience: At its core, this vegetable turkey chili is pure comfort. Its rich, savory flavors, combined with a gentle warmth, create a hug in a bowl. It’s the kind of meal that makes you feel cozy, nourished, and completely content, no matter the weather outside. It’s simply delicious, satisfying cravings and leaving everyone at the table feeling happy.

One-pot meals were a hallmark of my childhood, a specialty of my mom’s. Many of my favorite childhood dishes were scooped from a large pot, and I vividly remember the joy of discovering containers of delicious leftovers. Some things truly never change; my own children grew up with the same wonderful tradition of enjoying hearty one-pot wonders, ensuring a legacy of easy, delicious meals.

Ingredient and Substitution Notes for Your Best Turkey Chili

Crafting the perfect chili starts with understanding your ingredients. This recipe uses readily available items, but I’ve also included some notes on specific brands and thoughtful substitutions to ensure your chili turns out fantastic every time, tailored to your preferences and what you have on hand.

Ground Turkey: For this recipe, I recommend using 93/7 lean ground turkey. This fat content provides enough flavor without making the chili greasy, keeping it healthy and light. If turkey isn’t your preference, or if you simply fancy a change, you can easily substitute it with lean ground beef. Ensure to brown either meat thoroughly before proceeding with the other ingredients.

Chili Beans: Ah, the age-old debate: beans or no beans in chili? For this recipe, I firmly embrace “Team Beans”! They add fantastic texture, bulk, and a wonderful earthy flavor that rounds out the dish beautifully. You can use any brand of chili beans you prefer, opting for mild or spicy varieties based on your desired heat level. If you’re fortunate enough to live in an area with easy access to Brooks brand chili beans, I highly recommend them. They were my mom’s secret ingredient, lending a unique depth to her chili. Unfortunately, they aren’t available where I live now, but any quality chili bean will do the trick.

Diced Tomatoes and Green Chilies: I consistently use Rotel original diced tomatoes with green chilies, which are widely available in my region. This blend provides a perfect balance of acidity and a gentle kick that elevates the chili’s flavor profile. If Rotel is hard to find, any brand of diced tomatoes with green chilies will work as a substitute. If you can only find plain diced tomatoes, simply use those and consider increasing the amount of chili powder slightly to compensate for the missing heat from the green chilies, adjusting to your taste preferences.

Corn: Frozen corn is my go-to for this recipe, offering convenience and a lovely sweetness that pops in every bite. However, if you’re in a pinch or prefer canned options, feel free to use drained canned corn. Just make sure to drain it well to avoid excess liquid in your chili.

Zucchini: Adding zucchini to chili might seem like an unconventional choice to some, but it’s a delightful addition that brings extra nutrients and a subtle freshness. My son, who was notoriously picky about zucchini, would happily eat it hidden within this chili! If you or your family are hesitant, you can certainly omit it, but I encourage you to give it a try – it might just become your new favorite secret ingredient.

Onion: A full, chopped onion forms the aromatic base of this chili, adding essential savory depth. Don’t skip it; it’s fundamental to the flavor development.

Tomato Sauce: Any standard brand of tomato sauce will work well. However, I recommend avoiding varieties with added Italian seasoning, as their herb profile might clash with the traditional chili spices. Also, unless you are specifically following a low-sodium diet, opt for regular tomato sauce rather than low-salt versions, as salt content in other ingredients (like chili powder) needs to be balanced later.

Spices: This chili relies on a classic blend of chili powder, garlic powder, ground pepper, onion powder, cumin, and salt. These spices create a robust and authentic chili flavor. The beauty of homemade chili is the ability to customize; you can easily adjust the spice level by using a little more or less chili powder than suggested, catering to your personal heat preference.

How to Make Turkey Veggie Chili: Step-by-Step Process

Making this delicious and healthy Vegetable Turkey Chili is surprisingly straightforward, especially since it all comes together in one pot. Follow these simple steps for a truly comforting meal.

STEP 1: Brown the Turkey and Onions. Begin by placing your large pot (a 6.5-quart or larger Dutch oven or stockpot works perfectly) over medium-high heat. Add the ground turkey and chopped onions. Cook, stirring occasionally and breaking up the turkey with a spoon, until the turkey is fully browned and the onions are softened and translucent. This step is crucial for building the foundational flavor of your chili. Once cooked, drain any excess fat from the pot to keep your chili lean.

STEP 2: Introduce the Spices. With the ground turkey and onions nicely browned, it’s time to add the aromatic spices. Stir in your chili powder (start with 1/2 tablespoon as a baseline, reserving the rest for later adjustment), garlic powder, ground pepper, onion powder, and cumin. Allow the spices to toast gently for about 1-2 minutes, stirring constantly. This brief toasting enhances their flavor and aroma, making your chili more complex and fragrant.

STEP 3: Add Beans and Tomato Sauce. Reduce the heat to medium. Now, pour in the two cans of organic tomato sauce and the four 16-ounce cans of chili beans (undrained). Stir everything together thoroughly, ensuring the ingredients are well combined with the seasoned turkey and onions. The liquid from the beans contributes to the chili’s body and flavor.

STEP 4: Incorporate Vegetables and Simmer. Finally, add the diced tomatoes with green chilies (Rotel), cubed zucchini, and frozen corn to the pot. Stir once more to distribute all the ingredients evenly. Bring the chili to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least an hour. Simmering allows all the flavors to meld and deepen. During this time, the vegetables will soften, and the chili will thicken slightly. After an hour, taste the chili. This is your chance to adjust the seasonings. If you prefer more spice, add the remaining chili powder a little at a time until it reaches your desired heat level. Add sea salt to taste, remembering that most chili powders already contain some salt.

NOTE: Most chili powders contain salt, so it’s always best to taste your chili after adding all the chili powder before you add any extra salt. This prevents over-salting and ensures a perfectly balanced flavor profile.

Storing and Freezing Leftover Chili Tips

One of the many joys of this recipe is that it yields a generous pot of chili, which means plenty of delicious leftovers! Three cheers for leftovers – and yes, three exclamation points too, because they truly are that good! Seriously, I adore leftover chili.

Unless I’m hosting a large gathering, I almost always divide each batch in half: one portion for immediate enjoyment and the other for freezing. Having a ready-made, healthy meal tucked away in the freezer (or refrigerator) is an absolute lifesaver during busy weekdays when cooking time is scarce. It’s not just convenient; it’s also incredibly kind to your budget, reducing the temptation for last-minute takeout. Store cooled chili in airtight containers for up to 3-4 days in the refrigerator, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

Vegetable Chili Toppings and Pairings

Elevate your chili experience with a variety of delicious toppings! Classic choices include shredded cheese (dairy-free or regular cheddar), a dollop of sour cream (or a dairy-free alternative), fresh cilantro, and creamy avocado slices. For a textural contrast, crunchy crackers or tortilla chips are always a hit. My personal favorite way to enjoy this chili is paired with one of my beloved cornbread recipes. The sweet and savory combination is simply irresistible!

• Sweet Dairy-Free Cornbread
• Dairy-Free Corn Muffins

More Healthy Ground Turkey Recipes to Try

Ground turkey is such a versatile and healthy protein, perfect for countless delicious meals beyond chili. If you’re looking for more ways to incorporate it into your cooking, here are some other fantastic recipes from my kitchen that you’re sure to love:

• Sloppy Joe Wonton Cups
• Spicy Hawaiian Turkey Meatballs
• Homemade Meatballs for Spaghetti
• Sloppy Joe Biscuit Cups
• Paleo Spaghetti Squash Spaghetti

If you tried this Vegetable Turkey Chili recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below! Your feedback truly helps and inspires me!

Vegetable Turkey Chili Recipe Card

By Kelly Kirkendoll

Nothing beats a good pot of chili on a fall, winter or rainy day! This Vegetable Turkey Chili is high in protein, fiber and vitamins. Most important, it’s simply delicious!

Rating: 5 from 1 vote

Recipe Details

• Course: Main Dish, Soup
• Cuisine: Dairy-Free, Gluten-Free

Ingredients

• 3 lbs ground turkey (or lean ground beef, if you prefer)
• 1 onion, chopped
• 2 cans organic tomato sauce (15 oz each)
• 2 cans Ro-tel (diced tomatoes with green chilies, 10 oz each)
• 4 16 oz. cans chili beans (undrained)
• 2 zucchinis, cubed
• 2 cups frozen corn
• 1 Tbsp chili powder (adjust based on level of spice you prefer)
• 1 1/2 tsp garlic powder
• 1 1/4 tsp ground pepper
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/4 tsp sea salt (adjust to taste)

Instructions

1. Brown the ground turkey with the chopped onions in a large pot (6.5 quarts or larger) on medium-high heat. Drain any excess fat.
2. While on medium heat, add the tomato sauce, chili beans (undrained), and all the spices (chili powder, garlic powder, ground pepper, onion powder, cumin, and sea salt). Stir well to combine.
3. Add the diced tomatoes with green chilies (Ro-tel), cubed zucchini, and frozen corn. Stir thoroughly.
4. Bring the chili to a gentle simmer, then reduce heat to low, cover, and simmer for at least an hour. This allows the flavors to meld.
5. Taste the chili and adjust seasonings as needed. If you prefer more spice, add additional chili powder a little at a time. Remember to taste before adding more salt, as many chili powders contain salt.

Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

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